Ingredients
Scale
- 2 pounds 80/20 ground chuck beef (ice cold from fridge)
- kosher salt & coarsely cracked black pepper
- 1 tablespoon high-smoke-point oil (canola/avocado)
- 6 burger buns
- 4 tablespoons unsalted butter (softened)
- 6 thick slices american or sharp cheddar cheese
- sauce of choice (see notes for our favorite burger sauce!)
- green leaf lettuce
- sliced ripe tomatoes (blotted dry)
- thin red onion rings
- dill pickle chips
Instructions
- Divide the ice-cold beef into six mounds on parchment paper and gently press into circles. Avoid over-handling to keep burgers tender.
- Shape the patties to be 1 inch wider than the buns and create a wide, shallow indentation in the center of each to prevent dome-ing.
- Refrigerate the shaped patties flat for 15–20 minutes to firm up the fat.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For the juiciest burgers, make sure to start with ice-cold beef.
Chilling the patties helps retain moisture during cooking.
Serve with your favorite sauce and toppings for a personalized touch.
- Prep Time: 30 minutes
- Cook Time: 42 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 612
- Sugar: 3g
- Sodium: 920mg
- Fat: 43g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 115mg